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Creamy Chicken Potato Soup (With Bacon!)

A rich, comforting soup made with tender chicken, soft potatoes, savory vegetables, and crispy bacon in a velvety creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 4 cups potatoes peeled and diced
  • 3 cups shredded chicken cooked
  • 4 cups chicken broth
Creamy Thickener
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup heavy cream or half-and-half
  • 1 tsp thyme dried
  • 1 tsp salt
  • 0.5 tsp black pepper
Optional Garnishes
  • extra bacon
  • fresh parsley chopped

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Cook bacon in a large pot until crispy; remove and set aside.
  2. Sauté onion, carrots, and celery in bacon drippings until softened. Add garlic.
  3. Stir in potatoes, thyme, salt, pepper, and chicken broth. Simmer until potatoes are tender.
  4. In a small saucepan, make a roux by melting butter and whisking in flour. Slowly whisk in cream until smooth.
  5. Add creamy mixture and shredded chicken to the soup; simmer to thicken.
  6. Stir in reserved bacon and serve warm with garnishes.

Notes

Use Yukon gold potatoes for the creamiest texture. Add cheddar cheese for extra richness.